Reuben Macaroni and Cheese
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 8 ozs. elbow macaroni
  • 1 cup leftover corned beef or high quality deli corned beef, chopped
  • ¾ cup canned sauerkraut, rinsed, drained well (squeeze dry)
  • 3 Tbsps. butter
  • 1½ Tbsps. flour
  • 1½ cups whole milk
  • 1 (8 oz.) package (2 cups) Swiss cheese, shredded, dived 1½ cups, ½ cup
  • ¼ cup Thousand Island Salad Dressing
  • 1¼ tsp. Gulden's Spicy Brown Mustard
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • ¼ cup panko bread crumbs
  • Oil or butter for toasting bread crumbs
Instructions
  1. Preheat oven to 400 degrees F.
  2. Boil macaroni according to package instructions minus 2 minutes or just before al dente. Drain and return to pot and toss with corned beef and sauerkraut.
  3. Melt butter in a medium sauce pan on medium heat and add flour and whisk together about a minute or two to make a blonde roux.
  4. Gently pour in milk and whisk. Cook until thick and frothy.
  5. Stir in 1½ cups cheese until smooth.
  6. Stir in salad dressing, mustard, salt and pepper.
  7. Pour sauce over macaroni and mix until well combined.
  8. Grease a 8 x 8 inch pan and add macaroni. Set aside.
  9. Spray a small skillet with oil or a little butter and toast the bread crumbs for 2-3 minutes over medium heat, stirring frequently, until golden brown.
  10. Sprinkle ½ cup remaining cheese over the macaroni and then sprinkle with toasted breadcrumbs.
  11. Bake 10-15 minutes until hot and bubbly.
Recipe by The Spice Kit Recipes at https://www.thespicekitrecipes.com/reuben-macaroni-and-cheese/